San Antonio Restaurants Face Closure as Industry Struggles

Multiple restaurants in San Antonio are closing, highlighting ongoing challenges in the dining industry. Chef Jason Dady, who operates several establishments in the area, recently closed Jardín at the San Antonio Botanical Garden this summer. He emphasizes that while restaurant closures are often perceived negatively, they can also present opportunities for growth and learning.

Dady noted, “A lot of people look at closing restaurants as a big negative, and sometimes it can be a positive, or at least I think that’s our approach.” He acknowledges that closures can stem from various reasons, including poor location or performance. However, he stresses the importance of recognizing that each restaurant’s situation is unique.

For instance, Good Time Charlie’s Bar and Cafe, a beloved venue for over 45 years, closed after its land was sold to the nearby DoSeum. One of its co-founders clarified that the sale did not influence their decision to close. Dady criticized the tendency to blame closures on perceived poor service, stating, “I think it’s really unfair for people to point fingers and say, ‘Oh, you know, I went there and it was terrible, that’s why they’re out of business.’ You have no idea why or how they went out of business.”

According to the Texas Restaurant Association, the industry is navigating a particularly tough period. “Texas families are seeing a lot of financial pressure, so they have fewer dollars to spend dining out,” said spokesperson Kelsey Erickson Streufert. This sentiment resonates throughout the San Antonio restaurant scene, with many establishments, including Bandit BBQ and Burgers, Carriqui at the Pearl, and Cascabel Mexican Patio, closing their doors this year.

Dady remarked on the current climate, saying, “We just came out of what I believe to be the slowest summer I’ve seen in probably 20 years. Everybody’s hurting. You’re not alone. Everybody’s restaurants are slower than they were last year.” He stressed the necessity of being prudent with finances and prioritizing customer experience.

With over 20 years in the restaurant industry, Dady has encountered numerous challenges. “I mean, 25 restaurants in 25 years, I’ve had great successes and I’ve had failures and I have had the tears,” he reflected. “I have learned more from my closures than I have from my great successes because you learn that that didn’t work or that’s not really working here, but maybe we can use that here.”

The chef believes the cornerstone of a successful restaurant lies in genuine hospitality. “The best advice I could ever give is you’ve got to take care of the people that are walking in that door,” he emphasized. Dady attributes the success of his restaurants to fostering a strong team mentality and creating a positive culture among staff. “It’s the culture within the walls,” he stated, underscoring the significance of building a welcoming environment.

In light of these closures and challenges, the San Antonio dining landscape continues to evolve, with chefs and restaurant owners like Dady adapting to the shifting circumstances. As the community reflects on these developments, the resilience and commitment of local restaurateurs remain evident.